Ingredients
The following ingredients have 5 Servings
- • 4 firm Bartlett pears (about 2 pounds)
- • 1/3 cup pure olive oil
- • 1 large Navel orange, zested, peeled and segmented
- • 2 tablespoons pear brandy (Poire eau-de-vie), other brandy, or dark rum
- • 1/2 teaspoon salt
- • Ground black pepper to taste
- • 4 ounces Gorgonzola cheese, crumbled
- • 1small fennel bulb (about 1 1/4 cups), stems, fronds, and base trimmed; bulb halved, cored and sliced as thinly as possible
- • 8oz Arugula, stemmed, rinsed, and dried
- • Candied or toasted walnuts, for garnish and crunch
- For the poaching liquid:
- • 1bottle (750 ml.) dry white wine, I used Sauvignon Blanc
- • 1 cup brown sugar
- • 2-3 thin strips lemon peel, white pith removed completely
- • 2 star anise
- • 2 cinnamon sticks
- • 1 vanilla bean split lengthwise or 3-4 cardamom pods
Instruction
- In a 5- to 6-quart pan over medium heat, combine all ingredients for the poaching liquid. Bring to a simmer.
- Meanwhile, peel pears, cut in half lengthwise, and core. Place pears in wine mixture. Cover and simmer, turning occasionally, until pears are barely tender when pierced, about 15 minutes.
- Remove from heat and let pears cool in liquid, turning occasionally, at least 30 minutes, or cover and chill up to 3 days.
- Zest, peel and segment the orange. Put the segments into a strainer over a small bowl.
- With a slotted spoon, lift pears from poaching liquid; transfer to a large colander and drain; reserve liquid. Slice 2 of the pears into about 1/4-nch slices.
- To make the dressing: Puree remaining 2 pears and Gorgonzola in food processor and transfer to a mixing bowl.
- Whisk in olive oil, orange zest, salt and pepper, 2 tablespoons of the poaching liquid and the brandy.
- Toss arugula and fennel with some of the dressing. Arrange orange segments, pears and walnuts over greens, add a generous grind of pepper. Serve with additional dressing on the side.
